"These are fiddly to start with, but take your time with them and use my tips in the method below to help you make perfect rolls every time. You can choose any selection of fillings."
Rainbow Rolls
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- Recipe Card
Prep time 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 8 rice paper wrappers
ingredients
For the fillings
- fresh mint leaves
- fresh coriander leaves
- 16 prawns, cooked and peeled
- 5 gem lettuce leaves, thinly sliced
- 1 medium carrot, peeled and cut into matchsticks
- 1 red bell pepper, deseeded and cut into matchsticks
- 1/2 cucumber, deseeded and cut into matchsticks
- 4 radishes, thinly sliced
- 1 raw beetroot, grated
- 1 avocado, thinly sliced
- 1 mango, thinly sliced
ingredients
For the almond butter dipping sauce
- 5 tbsp almond butter
- 1 clove garlic, peeled and chopped
- 1 cm fresh ginger, peeled and chopped
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp maple syrup
- 2 tbsp hot water
Method
Step 1
Half fill a large frying pan with cold water. I like to use a frying pan as it’s the perfect size and depth, but a wide bowl would work too. Submerge the first rice paper sheet for 30 seconds or until softened, then place on a damp tea towel laid out on a clean work surface.
For the fillings
Step 1
Gently smooth out the first wrap into a circle. Be careful as once wet, they are very fragile and can break easily. Place a few mint and coriander leaves in a single layer in the centre of the sheet, leaving space on each side. Add two prawns, facing the same way, then a pile of sliced vegetables of your choice, and some mango to the lower half of the sheet. Fold in the sides and roll up to enclose the filling.
Step 2
Repeat the process for all eight rolls, keeping your assembled rolls covered with a damp tea towel. These can be prepared an hour or two in advance, just keep them in the fridge with the damp tea towel and then cling film over the top so they don’t dry out.
Step 3
Serve your rainbow rolls with the almond butter dipping sauce. Enjoy.
almond butter dipping sauce
Step 1
Add all your ingredients to a blender or food processor. Blend well, and add more hot water to thin if preferred. Store in an airtight container in the fridge for up to 1 week.